Sausage, Fontina, and Bell Pepper Strata

I love this recipe! I made a couple small changes: I used sweet Italian sausage and added some red pepper flakes. I also substituted Parmesan for the Romano cheese. It came out perfectly and was quite delicious. I served it with a green salad for brunch. Everyone had seconds. Very tasty!

• Anonymous

• Manchester, NH

• 5/9/2022

This one's a keeper, folks! Not only delish, but also very pretty! Used fresh yard eggs, which were small, so doubled the count to 12 (if using larger store-bought eggs, I'd up the count from 6 to 9, maybe even 10) and increased the other egg mixture ingredients by half. Subbed sweet Italian sausage for the hot due to dietary restrictions of one of my guests, but next time will definitely do the hot. LOVE the Fontina!!

• Smike2016

• Beaumont, TX

• 3/8/2021

This is a great recipe - easy ingredients to find and easy to make. Had it at a friend’s holiday party first and then made it for a family holiday brunch. After the first experience, made 1.5x the egg mixture to have a more moist strata. Used hot sausage and agree with another reviewer, sweet sausage or a breakfast sausage could work.

• gilligansisland

• Boston, MA

• 12/28/2019

This is an amazing recipe. I make it every year for my 8 siblings families for Christmas morning. Who doesn’t love the gift of breakfast baking while you open presents... I also add the creme brûlée French toast from epicurious, and a fresh fruit salad.... food is love.... ♥️

• jmmf

• Highland, NY

• 12/21/2019

Unbelievably good. Quick, easy and a huge hit.

• oldbat2be

• North of Boston, MA

• 11/11/2018

Beautiful flavor! I made it for an early breakfast meeting, so toned it down a little with hot Italian chicken sausage and about half the red peppers. Looking forward to the full throttle version.

• Anonymous

• Waldo, FL

• 2/13/2018

This recipe was a giant hit last year for my holiday Brunch and I am going to make it again. Fontina can be pricey, so I would imagine it could still be very good with a less pricey cheese.

• vwallin1

• Boston

• 12/17/2017

Served for a dinner party of 8, nice salad on the side, a summer squash soup to start, and light dessert. Massive hit. Made as written.

• shebasu

• Dallas, TX

• 8/21/2017

Its a winner. Just make sure that the product is room temp before it goes into the oven. Otherwise the middle is raw and the edges are cooked.

• paulcook

• san francsco

• 6/3/2017

This was delicious! I made this for Christmas morning and it was a hit! It has a slight "kick" due to the spicy Italian sausage(which we LOVE), but regular sausage could easily be subbed. Re: earlier reviews about the bread ratio...if you push down the bread into the mixture, it doesn't taste out of proportion. I will definitely be making this again!

• amyflynn83

• Chicago Suburbs, IL

• 12/27/2016

this is great and easy.. I prefer to let my stratas rest overnight.. so i cubed and toasted the bread and made it accordingly.. next time I will make it as suggested..the fontina makes it!

• maryblaise

• Madison, CT

• 10/6/2016

Make this for baby and bridal showers and is always a great hit. Make as is and always get asked for the recipe

• Anonymous

• Omaha

• 9/22/2016

I've made this several times all to rave reviews. I thought I'd add that I've frozen this before and it came out perfectly! Just take it out about a day before to thaw and then bake normally. Was the perfect make-ahead meal!

• KaBas

• Toronto

• 8/8/2016

I made this for the second time for a work breakfast. Everyone loved it. Instead of using sausage and bell peppers, I wanted to make the dish vegetarian. I sauteed wild mushrooms in a light oil (could have used butter) with garlic until they released their water and then squeezed them in paper towels to make sure they would not make the strata watery. I then sauteed ribboned kale (instead of spinach specifically to avoid water), and added the vegetables to the recipe when it called for the sausage and peppers. It was delicious! Again I used the same ratio of egg liquid to bread that the recipe called for and it came out great.

• juliaknoxesq

• Los Angeles

• 7/20/2016

A super breakfast! I think next time I'll add something green, like arugula or spinach. We made it the day before and popped it in the oven the next morning; the bread soaks up all the eggy milk and it turns out like a dense soufflé. The ratios were perfect.

• juliaknoxesq

• Los Angeles

• 5/9/2016